adey73

I bought an infrared heat lamp used by beauticians & chicken farmers on an anglepoise from ebay for £10. I let it warm up, then use on pre-heated plates, a good combination that works well, especially if your into fancy pants plating.

thanks fella, but that baby isn't going to take a UK power lead and will take up extra space on my work surface. I don't mind using a scalpel on the Plastic casing on the Waterbath, I actual want the pid to be internal to the unit so that I don't have space issue. and I like the look of the Pids being part of the Unit. I'm odd like that

I make mine in a thermomix, I add a small amount of apple (skin removed) before you process. adds a very slight no sugar sweetness.

Got an old 10 litre Grant Thermostatic analog waterbath. It does fine at heating water and keeps it there for an indefinite period. However it does not keep temperature nearly accurately enough for further adventures in sous vide. Now I've seen coffee machines, rice cooker and even home brew kits with the addition of a Pid. But has anyone got a clue as to what to do with a Waterbath. schematics or which bits go where and how not to electrocute myself?!

Me too, I wish they'd show the newer series here, there are some great names on there. Sur Lee, Wylie Dufresne & Sam Mason et al. Tried to download them off bit-torrent sites, but to no success. Instead we get arse-voiced Southern food poncies whose claim to fame is that they've ripped off Bourdain and their mother schtups Prince Charles or they have a restaurant near a tube station. Whupeedo.

I've always relied on the stellar NathanM. The book is £60 at Books for Cooks in Notting Hill, an investment or not?

MikeTMD, are those dishes on your Flickr account from the Joan Roca? I've got an industrial chamber sealer for home but haven't got the book, worthwhile?

iron chef style?

Just tried pre-soaking dried udon noodles. It wasn't pretty, ended up looking like a bowl of porridge.

Does this mean there's an opening for all the great events Docsconz went to! Thanks John all your posts were great, giving great insights at Star Chefs, WD50, ideas in food, Studiokitchen and much more. I will miss searching for yours posts. best wishes.

It's a Sam Mason technique. Am sure it's mentioned elsewhere on egullet or on his site. Put a 3 litre bottle of rapeseed oil in the freezer over night. It will not freeze solid. the next day remove and put into a deep pan until it reaches zero. get yourself 375g of fruit juice of choice bring to the boil and add 3.7 grams of Agar Agar (and .4 grams of locust bean gum if you have it, but not essential) and whisk/blend, pour through fine sieve to get rid of gumminess. Let cool slightly. Pour into plastic ketchup bottle with narrow nozzle and drip into the zero degree oil. As the juice/agar goblets drop through the cold oil the outside sets the agar. Then pour oil through a sieve, swish the pearls in cold water and there you have fruit caviar. Practice a couple of times and you'll soon get all the variables correct.

why not use cold oil sphereification and use agar instead.

Ah I remember that copy of the Caterer all those years ago, you used poppy seeds in a dessert I seem to remember, didn't realise you were in the Northwest. Blackpool to Oxton here I come! What times/when you open for lunch?

The best book of the crop that Santa gave me Yesterday was; Sweet Gold by Bernd Siefert JB Prince stocks it as does Amazon.co.uk.

"local&ethical" ZZZZZZZZZZZZZZZZZZZZZZZZZzzzzzzzzzzzzzzzzzzzzzzzzz go to the Co-Op.

Why not the Highwayman inn in Kirby Lonsdale.

FO?

http://www.churchmousecheeses.com

Worzel, I bet if you're coming to the UK you'll be staying in the South? However if you head North to the lake district say, I really, really recommend this place http://www.highwaymaninn.co.uk I was there today took the folks again. It was amazing as usual great service & food. The best cheese shop in the UK is in kirkby lonsdale too. http://www.churchmousecheeses.com head North, you won't regret it.

exactly, that book is a three legged mule.

As in John Burton Race?

julot-les-pinceaux, Have any of these three Star German Restaurants/chefs got any cookbooks available bilingual in English?

[Moderator note: The original Sous Vide: Recipes, Techniques & Equipment topic became too large for our servers to handle efficiently, so we've divided it up; the preceding part of this discussion is here: Sous Vide: Recipes, Techniques & Equipment (Part 2)] Iknow 63oC for two hours gets you a perfect cooked Hen's egg. Any idea how brief & what temperature for a quails egg?

great sites.

www.vantagehouse.com/HBIngredients/HB_Price_List.php